Dessert

Self-saucing Gingerbread Pudding Recipe

ByAiden Wells November 2, 2025November 2, 2025

Introduction

This Self-saucing Gingerbread Pudding is a comforting dessert with warm spices and a luscious sauce that forms during baking. It’s perfect for cozy evenings and pairs beautifully with a scoop of vanilla ice cream.

A white plate with a slice of brown cake dusted with white powdered sugar on top, resting on a thick layer of golden brown sauce. Next to the cake, there are two scoops of creamy white ice cream slightly melting and mixing with the sauce. The plate is placed on a soft green cloth over a white marbled surface, with two gold forks lying nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain flour
1 tsp baking powder
1 Tbsp ground ginger
2 tsp cinnamon
½ tsp mixed spice
¼ tsp nutmeg
80g butter
3 Tbsp golden syrup (60g)
½ cup brown sugar
½ cup milk
2 cups boiling water
½ cup brown sugar
¼ cup golden syrup (80g)
1 tsp cornflour mixed with 2 Tbsp cold water
1 Tbsp ground ginger

Instructions

Step 1: Preheat the oven to 180°C fan bake.
Step 2: Sift the plain flour, baking powder, ground ginger, cinnamon, mixed spice, and nutmeg into a bowl.
Step 3: In a separate saucepan, melt the butter, 3 tablespoons golden syrup, and ½ cup brown sugar together until smooth.
Step 4: Add the milk to the butter mixture, then pour this into the dry ingredients. Whisk everything together until you have a smooth batter. Pour the batter into a baking dish.
Step 5: Using the same bowl, whisk together the 2 cups boiling water, ½ cup brown sugar, ¼ cup golden syrup, the cornflour mixture, and 1 tablespoon ground ginger to make the sauce.
Step 6: Gently pour the sauce over the batter in the baking dish, allowing it to sit on top without mixing.
Step 7: Bake for about 50 minutes, or until a skewer inserted into the cake part comes out clean.
Step 8: Once baked, dust with icing sugar and serve warm, ideally with a scoop of ice cream.

Tips & Variations

For extra warmth, add a pinch of cloves or allspice to the dry ingredients.
Use golden syrup substitutes like honey or maple syrup, adjusting sweetness to taste.
If you prefer a thicker sauce, reduce the boiling water slightly.
Serve with custard for a classic twist instead of ice cream.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the microwave or oven until warm. The sauce may thicken on cooling, so you can loosen it with a splash of hot water or milk when reheating.

How to Serve

A black baking dish holds a pudding dessert with two main layers visible: the top layer is a golden brown sponge cake with a soft, slightly rough texture, dusted unevenly with white powdered sugar, while the bottom layer is a thick, glossy caramel-colored sauce that appears sticky and smooth, slightly overflowing at the side where a portion of the sponge has been removed. The dish rests on a wooden board, and in the background, there is a blurred pattern of red, navy, and white plaid fabric. The setting is warm and cozy with a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes this pudding “self-saucing”?

The pudding is designed so that the sauce ingredients pour over the batter and create a delicious ginger syrup beneath while baking, eliminating the need for separate sauce preparation.

Can I make this pudding ahead of time?

Yes, you can prepare the batter and sauce mixture separately and combine them just before baking. For best results, bake fresh to enjoy the full self-saucing effect.